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USES AND BENEFIT OF SOY LECITHIN


Phospholipids are an important class of biomolecules. Phospholipids are the fundamental building blocks of cellular membranes. Lecithin is the popular and commercial name for a naturally occurring mixture of phosphatides (also called phospholipids or, more recently by biochemists, phosphoglycerides).


Lecithin is a complex lipid molecule containing phospholipids -phosphatidylcholine (PC), phosphatidylinositol (PI), phosphatidylethanolamine (PE) and phosphatidylserin (PS),phosphatidic acid (PA).Commercial lecithin is obtained from Soybean (Glycine max). Lecithin is a mixture of phospholipids (PL) containing PC, PE, and PI, as well as sphingolipids, F FA, and glyco-lipids. Functional properties of Lecithin like Emulsifying, Solubilization,,Wetting/instantizing,Lubrication and Release,Crystallization Control ,Complexing, Antispatter,stabilizer in ice-creams and antioxidant in oils and fats; and the applications in bakery and
confectionary, as a Health supplement and as the Nutrishnal and Therapeuticals.

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